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Recipe for :

Gelato di Crema

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2/3 cup sugar
4 egg yolks
1 cup milk at room temperature
1 pinch salt
1 lemon peel strip, 2 inches
1 cup whipping cream

  • Beat sugar and egg yolks together until pale yellow and very thick.
  • Slowly add milk, beating gently to avoid a build-up of foam.
  • Add lemon peel and stir in salt.
  • Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously for 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear.
  • Immediately remove top of double boiler and set it in a large bowl of cold water. Stir for 2 minutes to cool custard somewhat, then transfer it to a bowl, cover, and set in refrigerator to chill thoroughly.
  • Also chill whipping cream.
  • When ready to proceed, whip cream into soft peaks. Remove lemon peel from custard and fold in whipped cream. Transfer mixture to ice cream machine and freeze according to machine's directions.

Without Ice Cream Maker :

  • If you do not have an ice cream maker, pour the cold mixture into a freezer container, close the lid tightly and place in the freezer until set, about 3 hours.
  • Remove from the container and chop roughly into 7 cm / 3 in pieces. Place in the bowl of a food processor and process until smooth (or use a fork).
  • Return to the freezer and freeze again until firm.
  • Repeat the freezing-chopping process 2 or 3 times, until a smooth consistency is reached.

Makes 1 quart

Martin James